Pork meatballs recipe

I have tried meatballs made from beef and pork separately and together and the result is that the best meatballs are made from a combination of the two. Together, you get a rich in depth flavour from both types of meat. On the other hand, mince beef and other red meats are often frowned upon due to their effect on health and so recently we have started eating more pork as it is healthier and lower in fat. 

This pork meatball recipe combines everything that I love about meatballs and can work with Italian dishes or eaten on their own with rice and salad for a nutritious tasty meal. Pork and fennel go very well together and with homemade breadcrumbs the texture is improved, the Italian seasoning which is made from oregano, basil and parsley adds a tasty herby element and the mustard gives them a subtle spice that complete meatballs. 


Pork mince (500g)

Breadcrumbs (50g)

Italian seasoning (1/2 tsp)

Mustard (1/2 tsp)

Fennel seeds (1/2 tsp) 

Salt & black pepper


Combine all the ingredients in a mixing bowl then roll into meatballs. Shallow fry in batches if needed in groundnut oil. Then place them in the oven on a tray and cook until cooked all the way through. Alternatively if you love your meatballs juicy, I recommend putting them in a saucepan, cover with boiling water from the kettle and cook until cooked through add your favourite tomato sauce for the perfect spaghetti and meatball.


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